茶叶品质评价技术研究进展

刘奇; 欧阳建; 刘昌伟; 陈宏宇; 李娟; 熊立瑰; 刘仲华; 黄建安

doi:10.13305/j.cnki.jts.20220416.001

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茶叶科学 ›› 2022, Vol. 42 ›› Issue (3) : 316-330. DOI: 10.13305/j.cnki.jts.20220416.001

综述

茶叶品质评价技术研究进展

刘奇^1,2, 欧阳建^1,2, 刘昌伟^1,2, 陈宏宇^1,2, 李娟^1,2,3, 熊立瑰^1,2,3, 刘仲华^1,2,3,*, 黄建安^1,2,3,*

作者信息 +

Research Progress of Tea Quality Evaluation Technology

LIU Qi^1,2, OUYANG Jian^1,2, LIU Changwei^1,2, CHEN Hongyu^1,2, LI Juan^1,2,3, XIONG Ligui^1,2,3, LIU Zhonghua^1,2,3,*, HUANG Jian'an^1,2,3,*

Author information +

文章历史 +

摘要

茶叶品质是茶叶外形与内质的体现,快速准确地对茶叶品质作出评价,对于茶叶加工和茶叶贸易等至关重要。感官审评、成分分析检测以及新兴技术是目前主要的茶叶品质评价技术方法。综述了近年来3种主要评价技术的研究进展,并重点分析了新兴技术的发展趋势。感官审评受主观因素影响较大,但结合定量描述分析可以降低主观性的影响;成分分析检测门槛高、操作难、耗时耗力,得出的结果相对准确;新兴技术具有简单、快速、无损等特点,但目前还无法达到令人满意的准确率。在茶叶产品多样化的今天,唯有多维度综合利用多种方法,才能快速、高效检测茶叶品质,为茶产业健康高效发展提供助力。

Abstract

The quality of tea is the embodiment of the shape and inner quality of tea, and evaluating the quality of tea quickly and accurately is essential for tea trade and processing. Sensory evaluation, composition analysis and detection, and emerging technologies are the main tea quality evaluation techniques at present. This article summarized the research progress of three major evaluation technologies in recent years, and focused on the development trend of emerging technologies. Sensory evaluation is greatly influenced by subjective factors, but combined with quantitative description and analysis can reduce the influence of subjectivity. Component analysis detection has high threshold, difficult operation, time-consuming and labor-consuming, and the results obtained are relatively accurate. Emerging technologies are simple, fast, and non-destructive, but at present they cannot achieve satisfactory accuracy. In the tea product diversification today, only multi-dimensional comprehensive utilization of multiple methods can quickly and efficiently detect the quality of tea, and provide assistance for the healthy and efficient development of the tea industry.

导出引用

刘奇, 欧阳建, 刘昌伟, 陈宏宇, 李娟, 熊立瑰, 刘仲华, 黄建安. 茶叶品质评价技术研究进展[J]. 茶叶科学. 2022, 42(3): 316-330 https://doi.org/10.13305/j.cnki.jts.20220416.001

LIU Qi, OUYANG Jian, LIU Changwei, CHEN Hongyu, LI Juan, XIONG Ligui, LIU Zhonghua, HUANG Jian'an. Research Progress of Tea Quality Evaluation Technology[J]. Journal of Tea Science. 2022, 42(3): 316-330 https://doi.org/10.13305/j.cnki.jts.20220416.001

中图分类号： S571.1

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